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A Michelin star chef, Hemant Mathur has maintained his reputation as a master of the clay-oven-tandoor. From Midtown Manhattan, East Village and now to Curry Hill, Mathur's vision continues to be that of showcasing Indian cuisine with an extra dimension of flavor resulting in a perfect balance of fresh ingredients, appropriately used spices and modern flair.

Mathur was lauded by Sam Sifton of The New York Times who stated, "Mr Mathur cooks like a dream." Mathur brings traditional Indian dishes to the modern palette without overwhelming and it is this delicate balance of spice and flavor that puts him at the forefront of Modern Indian cuisine in New York City.

NEW YORK TIMES: Kebabs from the princely states in India and rice dishes cooked in sealed pots.